Kamali is made usually each day from fresh, stoneground wholegrains, wheat, barley, buckwheat and millet.  By using wholegrains especially whole wheat you maintain all the fibre, wheatgerm, and natural oils, that today’s refined flours do not contain.

There are many varieties of unleavened breads, chapattis being the most popular.  Kamali can be stored in a cool dry spot for two or three days.

time: 1 hour

makes: 20 Kamali

Large Bowl

Rolling pin, (1 inch dowel traditionally used in Hunza)

wet t-towel or cloth

spatula

2 cups   Stoneground wheat flour, or mix of flours,   (1/3 wheat flour, 2/3 buck wheat)

1/2 teaspoon Afareen (Himalayan rock salt)

1/4 to 1 cup    xil (water)

Blend flour and salt together.

Make a well in centre of flour, stir in just enough water to make a stiff dough.

Knead dough on a lightly floured surface until smooth and elastic.

Return to bowl and cover with a wet cloth, set aside for 30 minutes.

Break dough into golf ball sized chunks.

Roll into very thin, even rounds, approx 8 inches in diameter.

This takes years of practice to get perfect circles. Don’t worry if they are not round they will taste just fine.

Lightly grease your pan or griddle.  Bring to a high heat, add Kamali dough then turn pan down to medium heat.

Turn often until each Kamali  is well cooked.

There are good wholemeal flours available in Australia.

You can grind your own flour from wholewheat, using a good kitchen blender and a flat blade.

By doing this you retain all the health benefits locked in whole wheat.

When rolling your Kamali, keep your rolling pin or dowel, and your board well floured.

Turn regularly, flouring as you flip.

When your Kamali dough is thin do not pick up with fingers as this will tear it.  Roll over your pin when flipping and putting into pan.